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1) In a saucepan, pour in 16 ounces of your favorite root beer. (I use Sprecher's). Bring to a boil on medium-high heat, and reduce to about 1/2 cup. This can take 15-20 minutes.
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2) Melt 10 Tablespoons of butter in medium saucepan - cook 3-5 minutes on medium until golden brown. Keep swirling so it doesn't burn. Remove from heat, stir in additional 2 Tablespoons of butter.
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3) Stir in brown sugar, salt, and 4 Tablespoons of your root beer concentrate. Let cool, then beat in 2 eggs.
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4) In separate bowl, whisk together flour, baking soda, and baking powder.
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5) Add sugar mixture to flour mixture, and mix until just combined.
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6) The dough should be soft, but not runny (if it's runny, add a bit more flour). Chill for at least 30 minutes.
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7) When ready to bake, preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper. Roll dough into balls (the size of smallish golfballs), and place on sheet. Bake for 8-10 minutes. Cookies are much better under than over-baked.
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Root Beer Icing
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1 cup sifted powdered sugar
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3 Tablespoons of your root beer concentrate (if you don't have enough, splash in a little unconcentrated root beer)
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Beat until smooth, drizzle over cookies. And dive in!
